Korean Soup With Dumplings

• 12oz mung bean sprouts, chopped
• 1Cup diced onion
• 12oz kimchi, strained and chopped
• 4 oz firm tofu,crumbled
• 1/4 lb ground pork
• 1&1/2 tsps sesame oil
• 1/2 tsp garlic, minced
• 1/4 tsp salt
• 1package dumpling wrappers
• 1 egg, beaten
• 8 Cups beef broth
• 1bunch scallions
• 1/3 lb lean beef in slivers
• 2 eggs, lightly beaten
• pepper
• toasted sesame seeds

1. make dumplings:
2. PLace large pot of water over high. When it boils add sprouts and onmions and cook until soft-abt 5 mins. Drain in colander and rinse under cold water
3. Combind sprouts and onions with kimchi in large bowl. Working in batches transfer to cutting board and mince. Return vegs to colander in sink. Add tofu, toss to combine. Press down on vegs to remove as much liquid as possible.
4. Working in batches, place a handful of tofumix on a large pice of cheescloth, twist to squeeze out liquid.. When down, transfer to colander, top with parchemne tpaper and weight dowdn with a heavy water filled pot. Drain for at least an hour
5. PLae a scant TBL in center of wrapper, brush with egg and form half moon.
6. Pinch closed with fingers and squeeze air out. Transfer to parchment paper line plate and repeat until done,(abt 20 dumplings)
7. Make soup-place large pot filled with broth over high. When boils, add beef and dumplings. Reduce to medium and cook 5-7 minutes. Add sliced scallions and cook 2 mins. Add eggs and stir gently. Ladle into bowls, garnish with pepper an sesame seeds

bean sprouts, onion, firm tofu, ground pork, sesame oil, garlic, salt, wrappers, egg, beef broth, scallions, lean beef, eggs, pepper, sesame seeds

Taken from www.epicurious.com/recipes/member/views/korean-soup-with-dumplings-1255333 (may not work)